Chocolate, apricot, and black tea
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Pitta is a sweet, juicy, and elegant specialty coffee from Uganda, with notes of chocolate, apricot, and black tea. It comes from the highlands of the Kigezi Valley, where small-scale farmers grow Nyasaland Arabica coffee at an altitude between 2,000 and 2,200 meters.
Its Yellow Honey process preserves part of the fruit's mucilage during drying, resulting in a cup with good sweetness and texture, where chocolate provides depth, apricot offers a ripe and juicy fruitiness, and black tea lends an elegant and lingering finish.
At Artisan Coffee Roasters, we roast it with an Omniroast profile to be enjoyed especially as a filter coffee, although it also offers excellent results in modern espresso and moka pot. It is available as whole bean or ground coffee depending on your brewing method.
Pitta combines sweetness, fruit, and depth. We find a chocolate base accompanied by a sensation of ripe fruit reminiscent of apricot and an elegant finish of black tea.
It is a juicy coffee with a pleasant texture, featuring a vibrant yet integrated acidity and enough sweetness to keep the cup balanced. As it cools, the fruitiness becomes more evident and the overall flavor profile gains definition.
Although the producer also describes notes of red berries, violet, and white flowers, in our cupping we have preferred to simplify the profile to the notes we find most clearly: chocolate, apricot, and black tea.
Pitta has an Omniroast profile, so it can be prepared using different methods, although we especially recommend filter methods if you want to discover its full complexity.
With V60, AeroPress, Orea, or Chemex, we find a cleaner and juicier cup, where the apricot and the black tea character appear with greater definition.
In modern espresso, we achieve a more concentrated, sweet, and aromatic beverage, with a greater emphasis on the chocolate and ripe fruit. In an Italian moka pot, we obtain more intensity and body while maintaining the coffee's sweet character.
Pitta has a present and juicy acidity, but it is not a coffee dominated by it. The Honey process provides sweetness and an enveloping texture that help balance its fruitier side.
That is why it can be an excellent choice if you want to move from more classic chocolatey coffees toward fruitier African profiles, without necessarily looking for an extremely citrusy or floral cup.
You can buy Pitta as whole bean or ground coffee. If you have a grinder, we recommend buying it as whole bean and grinding only the amount needed just before preparing each cup.
If you do not have a grinder, you can select ground coffee for your coffee maker, and we will prepare the appropriate grind before shipping it.
Pitta comes from the highlands of Kigezi, in the far southwest of Uganda. It is a spectacular mountainous region that stretches across the districts of Kabale, Kisoro, Kanungu, and Rukungiri, between the Virunga Massif and the hills surrounding Lakes Bunyonyi and Mutanda.
In this landscape, more than 300 small-scale farmers currently work alongside Mountain Harvest. The coffee trees in this lot grow between 2,000 and 2,200 meters above sea level, an exceptional altitude that provides cooler temperatures and favors the gradual ripening of the cherries.
Mountain Harvest began developing its network in Kigezi in 2023. The project combines the work of local producers with agronomists and technical teams, seeking to improve coffee quality, processing, and the producing communities' access to the specialty market.
Mountain Harvest works in Uganda to develop a specialty coffee chain based on quality, traceability, and collaboration with small-scale producers.
In Kigezi, the project provides technical and agronomic support, financial training, pre-financing of production, investments in infrastructure, and assistance during coffee processing.
The station is managed by Nasser Mutesasira and is part of a new stage for coffee in southwestern Uganda, demonstrating the potential of these highlands to produce high-quality Arabicas.
The ripe cherries received from the Kigezi producers are selected and depulped while retaining part of the mucilage that surrounds the seed. They are then spread out on raised beds to begin a slow and controlled drying process.
The coffee remains there until it reaches approximately 11% humidity. It is then moved to Mountain Harvest's climate-controlled warehouse, where it rests and stabilizes before continuing its journey.
The Honey process allows us to work between two worlds: preserving good fruit definition while developing sweetness, body, and an especially pleasant texture. In Pitta, that balance is expressed in the combination of chocolate, apricot, and black tea.
Pitta is made with Nyasaland, an Arabica variety with a long history in East Africa.
Its name is related to Nyasaland, the former name of Malawi. Plant material of this lineage arrived in Uganda at the beginning of the 20th century and found particularly favorable conditions for its cultivation in certain high-altitude regions.
More than a century later, Nyasaland remains part of the identity of some of the most interesting Arabica coffees in Uganda. In Kigezi, its cultivation above 2,000 meters allows for the exploration of an especially interesting expression of this variety.
Each coffee in our new collection is accompanied by a bird linked to its origin and the nature that makes each harvest possible. For this Ugandan coffee, we have chosen the African Pitta (Pitta angolensis), one of the most striking yet most difficult birds to observe in African forests.
Its plumage is a surprising combination of greens, blues, warm tones, and reds, but much of its life is spent discreetly among the vegetation and leaf litter of the forest. In Uganda, populations of the African Pitta can be found during their movements within the continent.
The Pitta does not typically feed on coffee cherries: it mainly looks for insects and other small invertebrates among the leaf litter. And that is precisely why we are interested in its story. We do not want to invent a relationship with coffee that does not exist; we want to talk about the ecosystem that surrounds it.
It is a bird closely linked to the forest and the understory, and it is more common in well-preserved vegetation. For us, it represents that biodiversity that often remains invisible when we only observe the coffee fruit.
The connection also appears in the cup. The Pitta seems to hide its extraordinary colors under the discretion of the forest; this coffee begins with a recognizable sensation of chocolate and, when we delve deeper into it, the color and liveliness of the apricot and the elegance of the black tea emerge.
We also find a parallel in the way of working. The Pitta moves slowly across the forest floor, observing and searching among the leaf litter. In Kigezi, the ripe cherries from hundreds of small producers are selected and processed carefully before drying on raised beds.
These are not the same actions, but they share an idea that we especially like at Artisan: quality is born from observing, selecting, and respecting the rhythms of nature.
Birds are much more than just the image of this collection. They are part of the ecosystems where coffee is produced, and their presence reminds us that a farm is not just a place of production: it is also a habitat shared by plants, insects, birds, and many other forms of life.
That is why we want each Artisan origin to have its own natural artisan. A bird that helps us look beyond the cup and discover the landscape and biodiversity that exist behind every coffee.
At Artisan Coffee Roasters, we roast Pitta in Malaga with an Omniroast profile, seeking to develop its sweetness and texture without hiding the fruit and elegance typical of this high-altitude Yellow Honey coffee.
Pitta unites chocolate, apricot, and black tea in a sweet and juicy cup. A coffee from the highlands of Uganda accompanied by one of the most discreet and colorful inhabitants of its forests.
Siempre había comprado café del supermercado y quería probar eso del café de especialidad. La diferencia se nota muchísimo. Lo que más me ha gustado del pack es poder probar varios cafés y descubrir cuál encaja más conmigo.
No tengo una cafetera profesional ni entiendo demasiado de café. Lo preparo en mi cafetera italiana de toda la vida y está espectacular. Cada bolsa tiene un sabor diferente y se nota muchísimo comparado con el café que tomaba antes.
Llevo tiempo tomando café de especialidad y me ha sorprendido bastante el pack. Hay perfiles diferentes y eso hace que sea divertido ir cambiando de café. El Brasil Santa Cecilia me ha encantado especialmente.
Pensaba que lo del café de especialidad era un poco marketing, pero después de probar estos cafés entiendo perfectamente por qué la gente habla tanto de ello. Tiene mucho más aroma y encuentras sabores que nunca había notado en un café.
Lo mejor es poder comparar unos con otros. Preparándolos en V60 se aprecian muchísimo las diferencias entre cada origen y perfil. Una selección muy buena tanto para descubrir cafés nuevos como para regalar.
Lo compré porque quería dejar las cápsulas y probar algo mejor. No tenía ni idea de qué café elegir, así que este pack me pareció la forma más fácil de empezar. Después de probarlos tengo claro que no vuelvo al café de antes.
Una forma sencilla de empezar a descubrir todo lo que puede ofrecer un buen café.
Every day from Monday to Friday we prepare orders for our transport agency to pick them up at 2pm. If we have all the coffees you have ordered and they are roasted, we will send them that same day. Otherwise we will do everything possible to get it out the next day. Our transport agency assures us of deliveries in 24-48 hours.
Example 1:
If you place the order on Sunday afternoon. Normally, if we have roasted all the coffees that you have ordered from us, on Monday morning we will prepare all the orders for the weekend and that Monday at 2:00 p.m. your order will already be on its way, in the hands of our agency. On many occasions it will be delivered the next day, Tuesday before 7pm, but on other occasions you will have to wait until Wednesday to receive your order. For your peace of mind, you will normally receive an email with which you can track it.
Example 2) worst case
If you place an order on Friday at noon, the normal thing is that we will not have time to prepare it and that the agency will not be able to pick it up until Monday at 2 p.m., and it may be that, as in example 1) your order will not arrive until Tuesday or Wednesday before 7 p.m.
Example 3) Best case
If you place your order early on a Tuesday, it is likely (if we have all your coffees roasted) that your order will leave on Tuesday at 2:00 p.m. and if the agency delivers it to you in less than 24 hours, you will have your coffee on Wednesday before 7:00 p.m.
Our transport agency, once it has received and processed the package, will send you an email with the tracking number so that you can manage any changes directly with them.
We want you to order coffee from us periodically and to have direct contact with you. For this reason we have created our coffee lovers club, the Artisan Coffee Club , and for the members of this club we will assume the Shipping Costs , of course it is an effort on our part. But we are sure that in this way we will become your trusted coffee supplier and that you will be the first to receive our communications with enthusiasm.
A specialty coffee is characterized by using high-quality beans that are grown in optimal conditions and harvested and processed with care.
This type of coffee is scored by certified cuppers and scores above 80 on the 100-point scale of the Specialty Coffee Association (SCA).
Although we at Artisan Coffee purchase the vast majority of our coffees above 85 SCA points.
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This information has little to do with what you usually find in supermarkets, and the only information you will have is whether it is natural roasted, blended or roasted (we talk about this below in another question).
When we talk about processes there are basically 3 types:
The degree of roast refers to how much a coffee bean has been roasted. Grades range from light roast, which retains many of the bean's natural flavors, to dark roast, which has a more roasted flavor and less of the bean's original flavors. In specialty coffee, the roast is carefully selected to highlight the unique flavors and characteristics of each bean.
In general, we apply a medium roast to our coffees, except in certain cases when we will apply a medium-low roast so as not to lose those delicate notes that tend to disappear with larger roasts.
We roast each coffee in a completely different way, and in our control tastings we define whether that coffee needs a different roast than the one we have done in order to further enhance its flavor notes.
All our coffees are Arabica and are roasted naturally , and in no case do we use roasting.
We only apply heat and do not add any extra ingredients, like roasting does, which adds sugar.
Many specialty coffee producers practice sustainable growing methods that protect the environment. This may include using shade to protect coffee plants and conserve biodiversity, water conservation through efficient irrigation systems, and composting coffee waste. Additionally, many specialty coffee producers receive a fair price for their product, allowing them to invest in sustainable agricultural practices.
In addition, our coffee bags are part of a CO2 compensation project.